Ravioli with Spinach and Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 303 μg | (505 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 Tbsps olive oil
- For the filling
- 300 grams fresh Spinach
- 300 grams Ricotta cheese
- 60 grams freshly grated Parmesan
- 2 garlic cloves
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the preparation and garnish
- Pastry flour (for the work surface)
- 1 egg white
- 3 Tbsps butter
- ½ bunch freshly chopped parsley
Preparation steps
For the dough: Mix flour with oil and 140 ml (approximately 4 3/4 ounces) of water and knead to an elastic, firm dough. For this purpose, it is best to use a food processor. Depending on the consistency, add a little less or more water. Cover in plastic wrap and let rest for 30 minutes.
For the filling: Rinse and trim spinach and blanch in salted boiling water. Rinse with ice cold water, squeeze well and finely chop. Peel garlic and chop finely. Sauté garlic in 1 tablespoon hot butter, add spinach and mix in a bowl with ricotta and Parmesan cheese. Season with salt, pepper and nutmeg and leave to cool.
Roll out dough thinly on a floured surface and with a pastry wheel cut out circles about 6 cm (approximately 2 1/3 inches) in diameter. Place a teaspoon of filling on each circle and brush with egg white. Cook in boiling salted water for about 10-12 minutes. Remove with a slotted spoon and place in a pan with hot butter. Season lightly with salt and chopped parsley. Serve immediately.
